Gluten-Free Veggie Spring Roll
Fresh, vibrant, and gluten-free, these veggie spring rolls are a nutritious and visually stunning way to enjoy a variety of colorful vegetables wrapped in delicate rice paper. Featuring crisp julienned carrots, cucumbers, red bell peppers, shredded purple cabbage, creamy avocado, fresh mint, and cilantro, these rolls are perfect as a light appetizer or healthy lunch. Optional rice vermicelli noodles add a satisfying texture, while the homemade peanut dipping sauce—crafted with gluten-free tamari, creamy peanut butter, rice vinegar, and sesame oil—offers a bold, tangy flavor that complements every bite. Ready in just 30 minutes with no cooking required, these rolls are an ideal gluten-free, vegan-friendly option for entertaining or meal prepping.
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Recipe Information
Ingredients
- 12 pieces Rice paper wrappers (gluten-free)
- 1 large (julienned) Carrot
- 1 small (julienned) Cucumber
- 1 medium (julienned) Red bell pepper
- 1 cup (shredded) Purple cabbage
- 1 large (sliced) Avocado
- 12 whole leaves Fresh mint leaves
- 1 cup (loosely packed) Fresh cilantro
- 1 cup Cooked rice vermicelli noodles (optional)
- 1 tablespoon Tamari (gluten-free soy sauce)
- 3 tablespoons Peanut butter
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Maple syrup
- 2 tablespoons Water
Instructions
Prepare all the vegetables by washing, peeling if necessary, and julienning the carrot, cucumber, and red bell pepper. Shred the purple cabbage and slice the avocado.
Optional: Cook the rice vermicelli noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process.
Prepare the peanut dipping sauce by combining the peanut butter, tamari, rice vinegar, sesame oil, maple syrup, and water in a small bowl. Whisk until smooth. Adjust consistency by adding more water if necessary.
Fill a large shallow dish or bowl with warm water. Dip one rice paper wrapper into the water for 10-15 seconds, or until it softens and becomes pliable. Be careful not to over-soak as it may tear.
Lay the softened rice paper wrapper on a clean cutting board or damp kitchen towel. Place a small handful of purple cabbage, carrots, cucumbers, red bell pepper, avocado slices, mint leaves, cilantro, and optional rice vermicelli noodles near the bottom third of the wrapper.
Fold the bottom of the rice paper over the filling, fold in the sides, and then roll tightly to seal. Repeat this process with the remaining rice paper wrappers and fillings.
Serve the gluten-free veggie spring rolls immediately with the prepared peanut dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 15.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1106 mg | 48% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 22.7 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2219 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
